Bubur Ayam (Chicken Rice Porridge)
A soft, savory rice porridge cooked in ginger chicken broth and topped with shredded chicken, soy sauce, fried shallots, spring onions, peanuts and crunchy crackers. Indonesia's favorite breakfast.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the chicken
Put the stock, chicken, ginger, lemongrass and bay leaves in a large pot. Bring to a boil, then let it bubble gently for 20 minutes until the chicken is cooked.
Shred the chicken
Take out the chicken and let it cool a little. Pull it into thin shreds with two forks or your fingers. Keep the broth in the pot.
Cook the rice
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Season
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Serve
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Cook the chicken
Put the stock, chicken, ginger, lemongrass and bay leaves in a large pot. Bring to a boil, then let it bubble gently for 20 minutes until the chicken is cooked.
Shred the chicken
Take out the chicken and let it cool a little. Pull it into thin shreds with two forks or your fingers. Keep the broth in the pot.
Cook the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season
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Serve
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The Story Behind the Dish
Rice porridge came to Indonesia from China, where it is called congee. Indonesian cooks added local touches like sweet soy sauce, fried shallots and crunchy toppings.
Every morning, bubur ayam sellers push carts through the streets, banging a spoon on a bowl to let people know they have arrived.
⭐ Why It's Famous
It is warm, gentle and filling, perfect for breakfast or when someone is feeling unwell.
💡 Fun Fact
Indonesians argue happily about whether you should stir all the toppings into the porridge or eat it without mixing. Both sides are very passionate.
Java, Indonesia
-6.92°S, 107.62°E
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